There’s no two ways about it. I’ve been in a cooking rut.
I’m not sure what it is. One minute, it seems like we’re custom grinding our own burger blends and peeling the skin off of tongues, and the next, I can’t even seem to get it together to heat up a container of soup I bought from the store, ostensibly for inspiration but really just so we’d have something to eat.
Maybe it’s not yet adjusting to our new rental kitchen. Or not liking my camera lens as much as my old one. Or feeling like I left all of my good pots and pans back home. I don’t know, but something’s not right, and I’ve got to figure out how to fix it.
For a long time, the solution I’ve been trying is to just not bother cooking, opting instead to eat all of my lunches out of styrofoam containers, or place the responsibility for feeding us all solely on Jillian’s shoulders. But she has enough going on, and not cooking doesn’t seem to be making me any better at cooking.
Instead, I’m going to try approaching it the way a writer tackles a blank page. I’m just going to start cooking something, anything, starting slow, working my way through some easy recipes with just a few ingredients, and not worrying too much about the results.
In this case, the results are quite good. Find the best rack of lamb you can, roast it simply with just a little salt and pepper, and serve it with an easy, off-the-shelf Thai green curry and spinach sauce. It’s a satisfying supper that looks like it came out of a restaurant kitchen, in under 30 minutes and with just a couple of dirty dishes.
Does this ever happen to you? What do you do to get out of your cooking creativity ruts?
- 1 lb rack of lamb, drenched
- 1 tablespoon extra virgin olive oil
- 1 cup fresh spinach
- ½ cup cilantro
- ¼ cup plain greek yogurt
- ¼ cup chicken stock
- 2 tablespoons green curry paste
- Preheat oven to 450. Heat oil until nearly smoking in cast iron skillet over high heat. Season lamb with salt and pepper and add to pan, fat side down. Cook until browned, about 6 minutes. Flip lamb and transfer to oven. Roast, about 12 minutes for medium rare.
- Combine remaining ingredients in blender or food processor, and blend until smooth. Transfer to a saucepan and boil over medium high heat for two minutes, or until slightly thickened. Serve with lamb.